Khari Mong Dal Recipe | Split Green Lentil Curry
Ingredients
- Mong dal chilkay wali (Split Green lentil) 1 cup
- Oil 3 tbsp
- Red chili flakes 1/2 tsp
- Cumin Seeds 1 tsp
- Onion 1 small, chopped
- Ginger paste 2 tsp
- Garlic paste 2 tsp
- Salt 1 tsp
- Red chili powder 1/2 tsp
- Turmeric powder 1 tsp
- Tomato 1 small, chopped
- Water 1 cup
- Garam Masala powder 1/2 tsp
- Fresh coriander leaves
- Green chilies chopped
Instructions
- Wash and soak the mong dal (chilkay wali) in water for at least 1 hour.
- Heat oil in a skillet and add the chopped onions. Sauté until soft and translucent. Do not brown.
- Add red chili flakes and cumin powder and stir fry until aromatic. Do not brown.
- Add ginger paste and garlic paste and fry until aromatic. Do not brown.
- Add salt, red chili powder and turmeric powder.
- Add just a little water (8-10 tbsp) to the mixture and cook until you do not smell anything raw in the gravy.
- NOTE: The mixture should be cooked at a medium to low flame so that nothing burns from step 2 to step 5).
- Now add chopped tomatoes, and 1/2 cup of water and cover with a lid. Cook until tomatoes are soft and mushy.
- Drain water from the soaked lentil and add to the tomato gravy.
- Add 1 cup of water, cover and allow to cook on medium flame for 10-15 minutes or until the water from the curry has evaporated.
- Sprinkle garam masala powder and coriander powder. Mix. Turn the flame off.
- NOTE: Do not over mix at this stage otherwise the dal will turn mushy and sticky.
- Sprinkle freshly chopped coriander and green chilies.
- Serve hot with roti. Enjoy!